Title L'Europe de créer ensemble
Project Number DE/2012/LLP-LdV/IVT/284338
Project Type Mobilité - formation professionnelle initiale IVT
Individual Participation Impossible
The Leonardo da Vinci project at the Walter-Gropius-School
The idea: Six young apprentices of Gastronomy from Hildesheim live and work in three famous French hotels / restaurants of the Charente, near Angoulême for about five weeks.
The hotel clerks, manageress-to-be and chefs-to-be are going to experience gastronomy in a totally new view and are going to work on an intercultural level they have never known before.
They accept the challenge and spend five weeks in France.
The Walter-Gropius-School is the dual partner and it enables the participation in the LdV-program.
After elaborate dialogues with the training companies and their trainees, 6 scholarship holders took part in the project. The acceptance was given in the second year of the apprenticeship. During the vocational school day (in Germany it is once a week during the second year) they took part in a French language course. Further activities during the preparations were the exchange of experiences with the participants of the year before, an intercultural exchange with French teachers and even with French apprentices who worked in Hildesheims’ hotels. They had regular meetings with the project manager, to talk and discuss about the preparations. The scholarship holders invited the management of the participating training companies for a French evening to the Walter-Gropius-School, to get a foretaste of the culinary enjoyments. Afterwards the apprentices travelled with the project manager to Angoulême. During the first days they inspected the vocational school, the exchange hotels and restaurants, Cognac-fabrics, oyster beds and the city. The intercultural exchange was aided by a bilingual education, shared meals and the inspection of a wine cellar with French students.
Afterwards the apprentices started to work in the hotels and restaurants. The goals were to upgrade the language abilities, independent planning as well as French oenology (recommendation, presentation and French wine service), the eating habits, preparation and recommendation of typical French appetizers, intermediate courses, main courses and desserts as well as local delicacies.
Social skills such as cultivated manners and friendliness, how to engage the guest and how to work well in a team with colleagues of different cultures were promoted. These, and other goals, were evaluated in written form by the French trainers. They used evaluation sheets and gave them to the project manager.
Validation, transparence, certification
Formation tout au long de la vie
Sectors Hébergement et Restauration